Here’s another gut-friendly recipe for you! This egg salad, which I slightly modified from The Real Simple Good Life’s recipe, is quick, easy, and very nutritious! The best part? It’s also Paleo, Keto, Gluten-free, and completely dairy-free!

There is there is no mayo in this recipe, which can be a trigger for IBD people, but I promise you – the egg salad is still CREAMY and DELICIOUS.

You can have this as a quick lunch for yourself, but it’s great for the kiddos too!

Gut-Friendly Egg Salad

Ingredients for 2 servings:

  • 6 hard-boiled eggs
  • 3/4 cup celery (this has a lot of fiber and substance so if you are in the early stages of healing omit completely – see below*)
  • 1 tsp dijon mustard
  • 1/4 cup scallions (omit if sensitive to this)
  • 1/4 cup plain coconut yogurt (this is the dairy-free option.) Kite Hill has a great coconut yogurt that serves well with this recipe.
  • 1 tbsp fresh dill (make sure its finely chopped, or you can use dried dill)
  • 1 Tbsp of extra virgin olive oil (for good fats)
  • Fresh Cilantro (as much as you’d like)
  • Salt to taste

Tips and tricks: If you have one, using an Instapot makes cooking the eggs really fast! Only 6 minutes in the Instapot on high will give you a medium boil! Just fill the Instapot with enough water to cover the eggs, set for 6 minutes at high pressure, and release the quick-release.


  • Boil all your eggs
  • Wash your celery (if using) with white vinegar and rinse.
  • Chop the celery, scallions, and dill (if using fresh dill) and place in a bowl.
  • When eggs are ready, peel them and put them in the bowl with your vegetables.
  • Add in the coconut yogurt, olive oil, dijon mustard, cilantro. Mash and mix with a spoon. Season with salt as needed. Refrigerate at all times when not consuming.
  • Add cilantro on top for zest and add a slice of avocado on top if you like.

Enjoy with my FAVORITE Zukkee sourdough bread that’s GF, Dairy-free, and sugar-free! Unfortunately this is only available in the US, but you could pair this with your favorite gut-friendly bread, an almond wrap, or on top of a sweet potato.

(c) Nanami Haruka

*When you’re ready to test celery, crack the stalk about an inch from the top and drag it downwards, alongside the stalk, to remove the ‘strings’. This is the most fibrous part, so if you remove the strings, celery is easier to digest. Then dice it super small. Start with just a teaspoon or tablespoon of tiny diced stringless celery and see what your gut says!

Drop a comment if you decide to give this a try! I always love hearing your feedback. 🙂